Marinated Roast Peppers

Green and red peppers appear as an ingredient in many recipes, but they also make a fine dish on their own. These roast peppers, with their Italian style marinade, can be included in salads and sandwiches or served just as they are.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  green peppers
• 2  sweet red peppers
• 1⁄4 cup olive oil
• 1  tablespoon vinegar
• 2  garlic cloves, halved
• 1⁄4 teaspoon oregano leaves, crushed
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. Place peppers on baking sheet; bake at 450°F for 25 minutes or until skin blisters and chars. Place peppers in paper bag, or in a bowl and cover with plastic wrap. Close bag; cool until cool enough to handle. Remove thin skin from peppers. Discard skin, seeds and stems. Cut peppers into 1 inch wide strips.
2. In medium bowl, stir together remaining ingredients. Add peppers; toss to coat. Cover; refrigerate until serving time, at least 4 hours. Remove garlic before serving. Yields 1 1/2 cups. Serves 4.
3. ANCHOVIES AND PEPPERS: Prepare as above, but add 1 can (2 ounces) anchovy fillets, drained, to oil mixture along with peppers.
4. Great American Cookbook.